Since I started working out, I've been on a "grazing" kick. Almost every day to eat a plate or two of salad, a variety of fruits, vegetables, cut everything, drizzled with dressing can be eaten. Eat salad although save time, but can not use the supermarket ready-made salad dressing to mix it, the calories do not too high ah. I use homemade vinaigrette instead of salad dressing, very low calorie and delicious.

The vinaigrette sounds like it's not low in calories, and it's all because it's got an "oil" in its name, and now we're all just talking about oil. In fact, there is no need to be nervous, vinaigrette with olive oil, calories are not high, fat loss can also be assured that times.

Vinegar I use is apple cider vinegar, you can use the cold vinegar at home instead. If you have lemon at home, you can also squeeze a little lemon juice into it, and it will be more refreshing to eat.

In addition, I also put a little honey, garlic paste, and black pepper in the vinaigrette to flavor it so that it has a stronger overall flavor. You'll love it if you try it.

This morning I made a quinoa salad. Quinoa is rich in vitamins, polyphenols, flavonoids, saponins and phytosterols that have a variety of health benefits.

It is said that the nutritional value of quinoa exceeds that of any traditional grain crop, quinoa is a whole grain whole nutrient complete protein alkaline food, quinoa as a quinoa plant its protein content is comparable to beef, and its quality is no less than that of the meat source protein and dairy protein.

Quinoa contains a rich variety of amino acids, in addition to the nine essential amino acids necessary for human beings, but also contains many non-essential amino acids, especially rich in lysine, which is not found in most crops, and contains a rich variety of high content of minerals, as well as a variety of vitamins needed for normal human metabolism, cholesterol-free and gluten-free, sugar content, fat content and calories are low.

Ingredients

quinoa, broccoli, eggs, kale, small tomatoes, chrysanthemums, garlic, black pepper, olive oil, vinegar, honey

Practice

1, broccoli, wash, break into small pieces and blanch in boiling water, eggs boiled and then cut the petals spare. The kale shredded, small tomatoes cut in half, bitter chrysanthemum cut section spare.

2, quinoa rinsed, put the water slightly over the height of the quinoa, put in a drawer, steam over high heat for 15 to 20 minutes. Remove and set aside.

3. In a small bowl, pour the olive oil and vinegar in a one-to-one ratio, add a little honey, garlic and black pepper. Seal the bowl with plastic wrap and shake vigorously to combine.

4. Pour the kale, broccoli, eggs, tomatoes, chrysanthemums and quinoa into a container, drizzle with the sweet and sour sauce, and mix well.

Tips

1, the ratio of oil and vinegar sauce I am in accordance with 1:1, which is already the most refreshing ratio. The oil and vinegar sauce must be emulsified, only fully emulsified, the oil and vinegar can be fully integrated, the flavor of the sauce will be rich and delicious. If you have a glass airtight bottle at home, you can put all the seasonings into the bottle, screw on the lid and shake it up and down vigorously.

2. Steam the quinoa for 15 minutes to cook it, no more than 20 minutes at most. Steaming for too long is too soft and rotten to affect the appearance, and secondly, it will lose some of the nutrients.